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home > recipes > pies > boston cream pie
from Portland, OR Cake Layer: 1/4 cup solid vegetable shortening 1 cup white sugar 1 egg 1-3/4 cups all-purpose white flour 4 teaspoons baking powder 1/8 teaspoon salt 1 cup milk 1 teaspoon vanilla extract Cream Filling: 2 tablespoons plus 2 teaspoons all-purpose white flour 6 tablespoons white sugar 1 egg 1/2 cup milk Pinch salt 1/2 teaspoon vanilla extract Chocolate frosting Preheat the oven to 350 degrees F. Grease and flour two 8-inch round cake pans. Cream the shortening with the 1 cup sugar. Add 1 egg and beat until blended. Sift the 1-3/4 cups flour together with the baking powder and 1/8 teaspoon salt. Add to the creamed mixture alternately with the milk. Stir in the vanilla. Divide the batter between the cake tins. Bake for 20 minutes or until a tester inserted near the center of the cake comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to finish cooling. To make the filling, combine the flour with the sugar in a small saucepan. Add the egg, milk, and salt. Cook over low heat, stirring constantly, until the filling is smooth and thick. Stir in the vanilla. Chill in the refrigerator. To assemble, spread the filling between the cooled cake layers and top with the frosting.

Boston Cream Pie


average rating = 3 stars(3.33333 comments available)
SUBMITTED BY
list all recipes for PIES (145)
list all recipes by KELLYRAME (6)


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keyword: boston
keyword: cream
recipes for pies
recipes by kellyrame
Email Address:
(posted September 4, 2003)

from Portland, OR

Cake Layer:
1/4 cup
solid vegetable shortening
1 cup white
sugar
1
egg
1-3/4 cups all-purpose white
flour
4 teaspoons
baking powder
1/8 teaspoon
salt
1 cup
milk
1 teaspoon
vanilla extract

Cream Filling:
2 tablespoons plus 2 teaspoons all-purpose white
flour
6 tablespoons white
sugar
1
egg
1/2 cup
milk
Pinch salt
1/2 teaspoon
vanilla extract
Chocolate frosting

Preheat the oven to 350 degrees F.
Grease and flour two 8-inch round cake pans.
Cream the shortening with the 1 cup sugar. Add 1 egg and beat until blended. Sift the 1-3/4 cups flour together with the
baking powder and 1/8 teaspoon salt. Add to the creamed mixture alternately with the milk. Stir in the vanilla. Divide the batter between the cake tins.

Bake for 20 minutes or until a tester inserted near the center of the cake comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to finish cooling.

To make the filling,
combine the flour with the sugar in a small saucepan. Add the egg, milk, and salt. Cook over low heat, stirring constantly, until the filling is smooth and thick. Stir in the vanilla. Chill in the refrigerator.

To assemble, spread the filling between the cooled
cake layers and top with the frosting.



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+3 comments


from winter springs. fl, United States wrote:3  3

This cake didnt work for me. I couldnt get the cream to thicken and i followed the directions perfectly.
1 starsFebruary 14, 2004


from south porcupine, Canada wrote:5  3

very good cake! i will tell everyone this cake is very good.
5 starsJanuary 6, 2004


from Anderson, In, United States wrote:3  3

Good cake :)
4 starsOctober 26, 2003


 
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